In order to characterize quantitatively the microstructure of freeze-dried material, the computational method of surfacefractal dimentsion through mercury intrusion is introduced. The surface fractals of freeze-dried materials, taking beef and turkeyfor examples, are calculated respectively. The results show that it is easy and reasonable to obtain the surface fractals of freeze-dried materials by mercury porosimetry, and surface fractals can be employed to characterize roughness and complexity of thepore distribution in freeze-dried materials. The surface fractal depends intimately upon the pore distribution of freeze-driedmaterial. The more the volume fraction of micro-pores in freeze-dried material is, the larger the surface fractal dimension will beobtained.

The extensins extracted from the cell wall of soybean dregs were purified by CM-cellulose and Sephadex G-75chromatography. Three components were attained from the cell wall proteins of soybean dregs by CM-cellulose chromatography.The amount of amino acid and molecular mass of these components were determined through Amino Acid Analysis Instrumentand SDS-PAGE, respectively. The compound belonging to extensin was identified according to the amount of amino acid andmolecular mass of these components obtained.

The basic characteries of alginate/BSA microcapsule processed in high-voltage electrostatic field have been studied.The results showed: BSA was in the crystal form inside the microcapsule ; the ratio of ingredients, added the concentration ofchitosan and the pH of CaCl2 could directly affect the encapsulation efficiency and the core material loading ; and chitosan mightimprove release in vitro considerably. In addition, different drying methods could also influence release performance.

Antioxidant activity of Guava leaf was determined at ambient temperature by means of a 2,2-diphenyl-1-picrylhydryzyl (DPPH•) colorimetry with detection scheme at 515 nm. The activity was evaluated by the decrease inabsorbance as the result of DPPH• color change from purple to yellow. The higher the sample concentration used, the higherthe free radical-scavenging effect. The results showed that ascorbic acid was substantial powerful antioxidant than theextracts from guava leaf. The parameter EC50 and the time needed to reach the steady state to EC50 concentration (TEC50) affectedthe antiradical capacity of the sample. The antiradical efficiency (AE) has been shown to be a more adequate parameter toselect antioxidants than the widely used EC50. This study revealed that guava leaf extracts are an effective potential source ofnatural antioxidants.

The sensory evaluation of food is more important to the enterprise, especially to the comprehensive capability ofcompetition in the market. By establishing and using accurately the model of the quality of sensory evaluation about the food,the food enterprise could find the advantages and disadvantages on itself, and adjust the business to the market. To do so, we couldimprove the synthetically abilities according to the inconstant change in the market of the enterprise itself.

Heat induced gels of myosin formed and basis of the adhesiveness in meat products.In our experiment,the mannerin which a gel network was formed from rabbit striated muscle myosin molecules was investigated when myosin solution washeated at different temperatures between 30 and 60℃.The aggregates were examined by transmission electron microscopy afternegative staining.Molecules after heated at lower temperature(<40℃)denatured and aggregated only slightly;and when heatedat higher temperature(>40℃), molecules began to denature and aggregate shprply.Following the higher temperature, it formedfrom dimers to large aggregations (>500nm). It seemed that head-head likage predominated the aggregation, whereas tail-tail linkagedid not appear in the experiment.

The effects of abiotic factors such as acid solvent、metal ion、ion strength and pH on the antibacterial activitiesof chitosan were investigated by using two kinds of typical pathogens: Escherichia coli and Staphylococcus aureus as testmicroorganisms. The results showed that organic acids with low carbon number are better solvents for chitosan than those inorganicacid. pH6.0 was optimum to the antibacterial activity of chitosan oweing to the chelating capacity of chitosan toward metal ions.The addition of Zn2+ ions inhibited the antibacterial activity of chitosan the most, while the addition of Mg2+ ions inhibited theantibacterial activity of chitosan the least. The antibacterial activity of chitosan increased with ionic strength.

The functional effects were studied on soybean isolated protein treated with ultrasonic technology. By differentultrasonic time and power treatment the changes of the functional properties of soybean isolated protein were observed. As a result,after ultrasonication the solubility, the foam capability, emulsifying capability and gel capability were enhanced remarkably.

Adopting half alternative culture MRS, four bacteria strains were screened from four kinds of fermented vegetables,namely cabbage, celery, sour pepper, and lettuce. Identified as the lactic acid bacteria, the degrading result of external cholesterolby these bacteria in MRS-CHOL culture was studied. Under 38℃, after training 5d, the degradation rate of the cholesterol wasdetermined. From different inoculating amounts of the four bacterial strains, the degrading rate of cholesterol in differentcholesterol contents in the culture medium was assayed to obtain the different variation tendency curve. Mean while the changeof pH and amount of bacterium in the culture medium were studied.

The objective of this study was the comparison of thermo-stability of myofibrillar ATPase in PSE- Pork and normalpork with freshwater fish muscle. When the myofibril suspending solution was stored at 35℃ for various times and at differenttemperatures for 30 minutes, the Ca2+-ATPase activity was studied. The results indicated: with the increasing of salinity ,themyofibrillar Ca2+-ATPase decreased, but when in the same salinity, Mg2+-ATPase>Ca2+-ATPase. With the increase of incubationtime and temperature, the myofibrillar Ca2+-ATPase activity decreased. However, the effect of temperature on myofibrillar Ca2+-ATPase activity was more apparent than incubation time. At 45℃, the first order rate constants(KD) of myofibrillar Ca2+-ATPaseof cold blooded animal (fish)was larger than warm blooded animal (pork). The thermo-denaturation of silver carp myofibrillarprotein was the worst while, thermo-stability of the normal pork was the best. So the myofibrillar ATPase could be used as acharacteristic parameter to distinguish the muscle species.

NaClO is a disinfectant used widely in food disinfection. The effect of treatment with NaClO on reducing total coliformgroup on fresh-cut lettuce was studied. Response Surface Method experiment designed by Central Composite Design (CCD) wasconducted to establish the predictive model with the variables of three factors for NaClO concentration, namely dipping time,water-to-lettuce ratio and the response value of reduction of total coliform group. The results showed that the model obtainedwas effective to demonstrate the influence of treatment with NaClO on the reduction of total coliform group through statisticalanalysis(r=0.9707, p-value=0.0044).

The hydrolysis of Tripolyphophate and pyrophophate was studied in chicken leg meat by 31P NMR.There werethree groups fresh chicken leg meat. One was treated with 5% NaCl solution as the control. The other was treated with 5%NaCl+6%TSPP solution and another was treated with 5%NaCl +6%STPP solution. The injection rate of marinate into chicken legmeat was 200ml/kg.TSPP and STPP were found to be hydrolyzed in chicken leg meat. TSPP was hydrolyzed to monophosphate.STPP was hydrolyzed to orthphosphate and pyrophosphate, whereas pyrophosphate was hydrolyzed to monophosphate. Thespeed of the hydrolysis of STPP was higher than the speed of TSPP.

The microencapsulation of DHA single cell oil from microalgae by modified starch and its oxidative stability wereboth studied in this paper. Results showed that modified starch was a good encapsulating material which could microencapsulateDHASCO effectively, especially the seepage of surface oil and extractable solvent were the least. The oil envelopment in themicroencapsule was the best and DHA reduced only by 3.26% after storage at room temperature for six months with the Nationalmodified starch used as microencapsulation material. However, the oxidative stability of the microencapsulation by modified starchwas inferior to that by arabic gum.

During the fermentation and storage of yoghurt, the effect of yoghurt culture on the survival and production ofthermonuclease of Staphylococcus aureus added to milk in various concentrations was observed. The end of the fermentationprocess was accompanied by a slight increase of Staphylococcus aureus. During the storage of yoghurt at 4℃ a 1～2 log reductionwas observed. No Staphylococcus aureus was detected in yoghurt produced from milk contaminated by 8.5×103cfu/mlStaphylococcus aureus after 72h of cold storage.When a concentration of 1.8×10、1.8×102cfu/ml Staphylococcus aureus cellswas used for milk contamination,the patbgen was not recovered from yoghurt during the fermentation and storage. Thethermonuclease was negative in yoghourt from milk when contaminated by 1.8×10、1.8×102cfu/ml Staphylococcus aureus;the thermonuclease was all pasitive when staphylococcus aureus were added to milk in concentration of 5.8×103、2.7×104、2.7×105、1.8×106cfu/ml respectively. The fermentation and storage of yoghurt were accompanied by the increase in lacticacid and a decrease in pH value.

In this paper,the optimum enhancing culture of lyophilized lactobacillus bulgaricus was sieved through theorthogonality test.The viable cells number and the fermentative activity were studied to get the optimum harvesting period offermentation.The results showed that the compoments of the enhancing culture of lactobacillus bulgaricus were: MRS, wheatmalt juice 10%, tomato juice 10%, CaCO3 0.05% and lactose 1.0%.The enhancing culture had obvious enhancing effect. The viablecells number reached 3.96×1011cfu/g, OD 0.922, activity 500T and pH4.46. when the fungus in the enhancing culture culturedfor 18h.

As an important edible quality, beef color is a significant charcteristic to differ from the fat and also a grading index.Combining with a standard beef color chart, this paper analyzed the RGB color characteristics of beef by means of statistical andtheoretical ways. At last the rules of beef color were obtained and the implementation of the automatic grading algorthm assured.

The M/G ratios of the sodium alginate extracted from the kelp and gulfweed were 1.62 and 0.91 respectively. Afterthe heat-proof testing, it was found that the sodium alginate viscosity with M/G ratio 1.62 began decreasing at 60℃, but thesodium alginate’ viscosity with M/G ratio 0.91 would not decrease until 80℃.Ultraviolet radiation would have at so a degradationeffect on sodium alginate and it would became obvious with the time. The degradation ratio of the 1% sodium alginate aquatic solutionwas thirteen times that of the dry sodium alginate with water content 13.54%.

Metal chelating affinity partition with aqueous two-phase system was studied to separate the peroxidase fromsoybean hull extract. The effects of affinity ligand (polyethylene glycol (PEG)- iminodiacetic acid (IDA)-Cu(II)) on the affinitypartition of soybean hull peroxidase (SHP) were investigated in different types of aqueous two-phase systems. The resultsindicated that PEG/ hydroxypropyl starch (PES) aqueous two-phase system was suitable for affinity extraction of SHP. Severalfactors, such as adding amount of affinity ligand, molecular weight of phase-forming polymer, system compositions, pH, etc.,were optimized. The best separation conditions were: PEG2000 9%, PES200 14% and PED-IDA-Cu(II) 1%. The partitioncoefficient of SHP could reach 40, and purification factor was 2.8 with the recovery of 93%.

In this paper the optimum extracting conditions of Nitraria flavonoids were investigated by orthogonal experiment.The results showed that under the conditions of 80℃,1:6(W/V),70% ethanol and extracting 3 times with 1.5 h for each time, theextraction rate of flavonoids would reach 93.8%.

In this paper, bienzymatic hydrolysis of oyster protein was studied. The effects of the main parameters includingenzyme dosage, pH, hydrolysis temperature, bienzyme ratio and hydrolysis time on hydrolysis reaction were investigated. Onthe basis of orthogonal tests, the optimum hydrolytic conditions were as follows:temperature 45℃, pH7.5, enzyme dosage5000U/g, the ratio of the two enzyme (F:D)3:1, hydrolysis time 2h and substrate concentration 3%. Under the conditions, thedegree of hydrolysis (DH) and the yield of acid-solubility peptide(YASP) were 28.68%and 79.89% respectively. The hydroly-sate product of oyster protein could be used to produce functional food.

Extracting technology by ultrasonic method and frozen-melt method was studied for extracting anthocyaninsn frompurple sweet potatoes. The conditions for extracting anthocyanins from purple sweet potatoes witn ultrasonic method werestudied.Extracting technology with ultrasonic method was combined with frozen-melt method to get the better result for thefirst time. The result of combining ultrasonic method was better than that of traditional extracting technology. The totalamount of anthocyanins from purple sweet potatoes was determined by pH differential method.The extracting rate reachedas high as 89.2%.

Soy hypocotyls contained a lot of isoflavones, existing mainly in malonyl isoflavone glycosides. This kind ofisoflavones showed mainly bitter and beany components in soy hypocotyls. The study showed that heat-treatment coulddecrease bitter and astringent flavor of the hypocotyls, and thus improve the taste of hypocotyls. After heat-pretreatment, itwas found that malonyl isoflavone glycosides could be transformed to acetyl isoflavone, or isoflavone glycosides by HPLCassay. The acetyl isoflavone, or isoflavone glycosides tasted better than malonyl isoflavones.

This article studied extracting and absorbing the red pigment of Mynica rubra Sied et Zucc with different resins. Thefive resins were compared. The results showed that HPD-100 resin had the best performance of absorbing the red pigment ofMynica rubra Sied et Zucc. In the course of desorbing the absorbed pigment 80% ethanol was optimal, HPD-100 resin wasselected during the experiment. After repeating 20 times, the absorption factor was only at a loss of 3.86%.

This paper studied the emulsifying stabilization effectiveness of emulsifiers on the basis of HLB method andoptimized the suitable HLB. The optimum ratios for the stabilizers was chosen. Response surface experiments designed by Box-Behenken were conducted. The optimum combination of stabilization and emulsifiers was chosen by RSM. The optimum ratiosfor sunflower kernel beverage were 0.125% emulsifiers, 0.075% sodium alginate and 0.043% sodium caseinate.

Glutamine-enriched oligopeptide nutrient was obtained by hydrolyzing corn protein with prozyme A and alcalasesuccessively in the 50 liter volume. The conditions for prozyme A were: pH8.5, [s] 2%, [E] 90000 units per 100 grams corn protein,DH10 and temperature 40 ℃. The conditions for alcalase were: pH8.5, [E] 30000 units per 100 grams corn protein, 1h andtemperature 45℃. The hydrolysate was separated by ultrafilter (COMW 5000), and then condensed by reverse osmosis (10kg/cm2, room temperature, 2h). The ratio of effective glutamine to total amino acids was 17.9%. The protein yield was 33.3%.

In this paper, the theory and processing optimization of the Fuzzy Technology were introduced. The FuzzyTechnology and the orthogonal array were coordinated and applied in the process of the quick-freezing Spanish mackereldumplings. Through the Fuzzy comprehensive assessment, the optimum parameters were obtained.

The preparation and purification of mixed plant sterol standard sample by a recrystallization method were studied.Best solvents and operate conditions were found .The experimental results showed that the total content of plant sterol washigher than 99% and the total yield was higher than 55% after the third recrystallization operation. The applications of mixedplant sterol standard sample in quantitative analysis by gas chromatography were studied. These methods were found convenient,short-cut, cheap and practical.

The preparation and purification of mixed plant sterol standard sample by a recrystallization method were studied.Best solvents and operate conditions were found .The experimental results showed that the total content of plant sterol washigher than 99% and the total yield was higher than 55% after the third recrystallization operation. The applications of mixedplant sterol standard sample in quantitative analysis by gas chromatography were studied. These methods were found convenient,short-cut, cheap and practical.

In this experiment the optimum conditions for O2 free-radical scavenging assay by the method of the auto-oxidationof 1,2,3-trihydroxybenzene were investigated. They were confirmed as the wavelength, 325nm; concentration of 1, 2, 3-trihydroxybenzene, 1.875mmol/L and at 25℃. The results of sweet potato stalk activity assay showed that all extracts of sweetpotato stalks had acceptable O2 scavenging effects. Among all groups, ether-extracts showed the highest activity. However, itsactivity only corresponded to 0.26 time that of Tea Polyphenol at the same concentration(%W/W).

volatile compounds were detected in ripe Golden Empress melon by combining solid phase microextractionwith GC-MS method. Of them 33 esters were identified tentatively and their peak areas reached 83.31%. According toGuadagni theory of aroma value, 9 compounds of them contributed much to the overall aroma perception of the ripe melonand were of characteristic aroma most possibly. Five C9 unsaturated alcohols and aldehydes were isolated from unripe GoldenEmpress melon, including (Z)3-nonenol, (E)2-nonenol, (Z)6-nonenal, (E)2-nonenal and (E,Z)2,6-nondienal. Their peak areasconstituted of 28.21%. They possessed a strong cucumber-like aroma, considered to be characteristic aroma of the unripemelon. The analysis results demonstrated that the key volatile components of the different matured melon matched well withtheir organoleptical properties.

The change of the consistency of ethylene in the process of photo-catalyst titanium dioxide by gas chromatographicwas studied in this paper. Standard curve was used in the analyzing the change of the consistency of C2H4. The coefficient of recoverywas 95.1%, Linear correlation coefficient of the standard curve 0.9994, standard deviation 0.6% and aberrance coefficient 2.2%.The method was utilizable in analyzing ethylene consistency change in the process reaction of photo -catalyst of titaniumdioxide. It was accurate and useful.

In order to choose a simple, accurate and repeatable method of determination on Agaricus blazei myceliapolysaccharides, the paper compared the results of several different methods, including phenol-sulfuric method, direct-titrationetc. Futher more, the affecting factors on phenol-sulfuric method were elucidated.

The paper introduced a simple and rapid method of determining the phosphorus and arsenic in food. At first thesample was combusted by the technology of oxygen bomb ashing combustion in high pressure and pure oxygen. Then, the ashingproducts were absorbed by the thick and strong base NaOH. Under the acid condition, the Arsenic concentration was determinedby As-Bi-Mo -blue spectrophotometry method after the As3+ was transferred into As5+ oxidized by the KMnO4 and thephosphorus could be analyzed by As-Bi-Mo -blue spectrophotometry method after the phosphorus in food was transformedto the phosphoric anhydride. These samples such as powder shrimp skin, flour and tea were analyzed by the method. The resultsshowed that the method was simple, fast and highly pure. The percent recovery of phosphorus was 96.8%～103% and arsenic96.3%～103%. The results showed that the method was practical and satisfactory and could be used in assaying the quantityof phosphorus and arsenic in food directly.

After the apple seed kernel being peeled, it was extracted by ether. Then the crude oil and its fatty acid composition,crude protein and starch of defatted kernel powder were quantitatively analyzed. The results indicated that the kernel extractionwas 69.36%, the ratio of crude oil of the kernel was 28.9%, the contents of oleic and linoleic acids were 33.6% and 55.5%respectively and the contents of crude protein and starch in the kernel were 48.72% and 5.01% respectively. Besides, thequalitative tests were also made on the methanol-extract materials, while some phenolic reducing compounds materials andglycosides seemed present in the apple seed kernel.

A method for determination of trifluralin in garlic by HPLC was developed. The trifluralin residues in sample wasextracted by n-hexane. The extract was cleanup by Florisil Column. A HPLC column of SUPELCO Discovery RP-AmideC16(25cm×4.6mm ID, 5μm)was used with elution (0.5ml/min), MeOH-H2O for detection by HPLC-UV, resulted in a detectionlimit of 0.025mg/kg in garlic, a recovery>74% and a coefficient of variation<8%.

Extraction of natural antioxidant in Flos Sophorae Immaturus was discussed. Three methods investigatedthe natural antioxidant resistance in Flos Sophorae Immaturus to free radical by means of ESR, scavenging of DPPHand photometric system. Scavenging percentage of free radical of Rutin in Flos Sophorae Immaturus would reach40%～70%,so it could be used as a kind of new food additive for antiradicals.

Purposes: To study the effects of Octacosanol on immunity and swim tolerance of mice. Method: The mice used for experiment weredivided into three groups(almond juice, almond juice add Octacosanol and control).After 14 days by gavage, The spleen-index, SRBC-DTH, HA,T lymphocyte stimulus index, B lymphocyte stimulus index and swim tolerance were assayed. Result: The result indicated that Octacosanol couldenhance the level of HA and SRBC-DTH. It also could increase the spleen-index. T lymphocyte stimulus index and B lymphocyte stimulus indexand improve the swim tolerance of mice. Conclusion: Octacosanol could improve the immunity and swim tolerance of mice.

A method for economizing the 2,4-Dinitrophenylhydrazine colorimetry of protein carbonyl group was discussed.By the improved method it was possible to analyze the functional health food economically. In this method Aprotininwas substituted by liquid Nitrogen. Both ways were taken to measure the protein carbonyl content in the brain tissueof mice separately in the same age and different ages. Two kinds of antioxidative functional health foods were used totest the feasibility of this new method. It showed that there was no obvious difference(p>0.05)between the resultsobtained by the improved and the classic methods. It revealed that the influence of the anti-oxidation functional healthfood to the carbonyl content in protein could be detected by this improved method.

In the present paper, the hypoglycemic effect of fruit of Nitraria tangutorum Bobr. was studied from Qinghai TsaidamBasin. The blood glucose levels in each animal group were determined after oral administration, examined with the diabetesmodels of Wister rat and Kunming strain mouse induced by alloxan, the hyperglycemic models of Kunming strain mouseinduced by epinephrine and glucose, and the control animals. Further, the acute toxicity experiment was made. It showed thatthe fruit of Nitraria tangutorum Bobr. at the dose of 1.8g/kg and 3.6g/kg not only had better therapeutical action on the diabetesmodel of Kunming strain mouse induced by alloxan, but also made an increase in the glucose-toleration of Wister rat in thediabetes model induced by alloxan. It had also significant hypoglycemic function on hyperglycemic animal models induced byepinephrine and glucose. However, it had no effect on the blood glucose level in the control animals. The acute toxicityexperiment showed the maximum oral dosage was 53.5g/kg. The Result showed that the fruit of Nitraria tangutorum Bobr. hasbetter hypoglycemic effect on various hyperglycemic animal models.

To study the mechanism of growth inhibition of rat breast carcinoma cells by soybean isoflavones, cancer cell line was treated invitro with daidzein and genistein. Microculture tetrazolium(MTT)assay, 3H-TdR incorporation, and cell cycle flow cytometry were usedto study the inhibitory effects of daidzein and genistein on cell proliferation. Results showed that daidzein and genistein could result in adose-dependent and time-dependent growth inhibition and decrease 3H-TdR incorporation in DNA of rat breast carcinoma cell. Flowcytometry showed that cells were accumulating in the S phase, but cell apoptosis was not induced.

Objective: To study the effects of oatβ-Glucan on blood sugar, serum lipid and insulin of ordinary and diabetes rats.Methods: The model of diabetes rats was the alloxan pathogenesis was with high blood sugar, while the serum lipid and insulin weredetermined after the oatβ-Glucan perfused into the ordinary and diabetes rats. Results: To the ordinary rats, oatβ-GlucanShowed saliente adjust able function on the serum lipid and avoirdupoids. To the diabetes rats, oatβ-Glucan could decreasesignificantly the blood sugar, serum lipid while increase the insulin(p<0.01).

The effects of acid treatment on pericarp color, pH, relative permeability of membrane, anthocyanin content,polyphenol oxidase(PPO) and peroxidase (POD) in litchi fruit were studied in this paper.The results showed that acid dippingcould make fresh fruits more colorful, but did not increase the content of anthocyanin at the same time. The activities of PPO andPOD were inhibited significantly by acid treatment. During cold storage, fruits treated by 2% acid browned faster than control,but fruits treated by 4% acid for 2 minutes remained the color index values and anthocyanin content, the activities of PPO andPOD were much lower than these of control. More important, the fruits treated by acid did not show chilling injury.

Precooling is one of the important methods to protect the quality of the stored products. The optimum precoolingair velocity on a certain stacked type was analyzed based on the couple formula of the falling rate of the temperature drop, thefalling rate of the pressure drop and the change rate of the temperature of the stored products. The results were tested by theexperiments. It showed that the couple formula could meet with the experiment result, and under the experimental conditions,when the precooling velocity was about 0.9m/s to 1.5m/s, there was an optimam economical result in the pre-cooling.

This paper introduced the cold storage of mussels combined with complex biological fresh-keeping agents of differentformula. The results showed that the effect of the complex biological fresh-keeping agents of lysozymes, nisin and etc. was good.

The concept of food safety and the situation review of food safety administration in China were introduced. Some barriers andchallenges were discussed, some strategies were suggested. For example, to re-construct the administrative bodies, to transform the functionof administrative organs, to improve the regulatory system, to conduct strictly the market compliance, to establish the unified system ofstandardization, to formulate the safety surveillance and vigilance net, and to develop the public education.

The mathematic models for the gas control system of packaging and transportation under ideas conditionswere analyzed, based on its weakness, research focuses and practical difficulties existed in current circulation of freshagricultural produce in China. A respiration oriented mathematic model for the gas regulating system of packaging andtransportation of fresh horticultural produce was constructed, based on the characteristics of current package systemunder current merchants logistic conditions. This model could be helpful in guiding the manufacture of packagematerials and ensuring safe circulation of horticultural produce

Polysaccharides are a group of the most important and abundant biological active compounds from Cordycepssinensis. This paper reviewed the progress of the researches about its pick-up, structure and its pharmacologicalfunctions. Some aspects of polysaccharides form Cordyceps sinensis which need further study were proposed.

The entrance to WTO and the aim to build well-to-do society generally provides the abroad market and space for thedevelopment of chinas green food industry, and it also brings about great challenge. In this article according to the newtheory of BPR, discuss the rebuilding and innovation on green food industrys organization、structure、system、science & technology、marketing and conception; reshape and step up the green food industrys competitive power;protect the security of industry and promote the sustainable development of green food industry.

This paper gives a general description of present status and tendency about preparing bioactive peptides byenzymolysising corn gluten meal. Several problems needing further research is also suggested and analyzed, and itsexploiting potential.

In the cowpea’s lactic fermentation, 0.5‰ sodium diacetate(SDA) was used as antiseptics. Regulating pH to 4.0～4.5, supplementing 1% crystal sugar and controlling 5% salt concentration were beneficial to the lactic acid bacteria(LAB)fromation in dominant microflora as to inhibitate the harmful microbe. Simultaneously adding 0.2% CaCl2 could postpone thesoftening of tissue. For the commercial production of the pickled cowpea cooked with minced meat, through purely cooking todehyclrate the pickled cowpea in advance. Preservatizing by mixing both 0.05% potassium sorbate and 0.05% benzoic acidnatrium, packed in the composite bag made with aluminium membrane and sterilized twice at intervals of 24 hours in the 85℃warer for 30 minutes could prolong the shelf-life to the greatest extent and completely guarantee the crisp, colorfulness andflavorousness of products.

This paper showed the processing study of yogurt coagulum. with the addition of Tenebrio Molitor L. protein, sugar,. .fresh milk as the raw material, fermenting medium of L.bulgaricns and S.thermophilus. by means of orthogonal experiment design.The results showed that the protein extract of Tenebrio Molitor L. added in 5%, with sugar 8%, fermenting medium 4%, liquid:solia as 1:1 and fermented for 3.5h with temperature 42℃ would make up the unique flavor yogurt of Tenebrio Molitor L. proteinwith a pure color and fine delicious, taste in sweet and sour flavor.

this paper studied on the processing technique of Chinese chestnuts beverage, and determined the suitable methodprevent its browning and to improve its stability.